Pound cake recipes are a dime a dozen and can only stand out by using substituted ingredients in order to produce an alluring consistency and/or flavor. I've already tackled a couple of pound cake recipes on this site but this next one takes the cake (pun intended) for me. It's called whipped cream pound cake and is quite famous considering it was supposedly Elvis Presley's favorite dessert.

The King of Rock n' Roll aside, this whipping cream pound cake is quite simple to make. For the recipe, just substitute whipping cream for the milk when you plan to make a moist pound cake and you're good to go.

What you end up with is a moist and creamy variation to share with family and friends. However, one should also take note of the fact that due to the large fat content in the whipping cream, the cake can also be quite dense and will take some serious time to bake; between 1 to 2 hours.

Still, whipped cream pound cake a pretty astounding dessert to serve on occasion as long as you have the time for it. Below is a proven recipe for it that includes only a handful of ingredients. It won't include a glaze since this dessert doesn't really require one. It's quite delightful on its own. Bon appetit!

The recipe


  • 1 cup (227 g) unsalted butter, softened
  • 3 cups (600 g) white sugar
  • 6 eggs
  • 3 cups ( 375 g) all-purpose flour
  • 1 cup (240 ml) whipping cream
  • 2 tsp vanilla extract
  • 2 tbsp powdered sugar for dusting

The Directions

  1. Preheat the oven to 180°C. Grease a 10-inch bundt pan with butter and dust it with flour, tapping out any excess flour. Cover the outside of the bundt pan with aluminum foil and set aside.
  2. Beat the butter in a stand mixer set on medium until smooth. Add the sugar and cream together until light and fluffy. Beat in the eggs one at a time, making sure to fully incorporate each after addition. Beat in the vanilla extract on low speed. Stop the mixer and scrape down the bowl.
  3. Beat in the flour and whipping cream alternately to the creaming mixture in that order.
  4. Pour the batter into the bundt pan and bake for 1 hour and 15 minutes or until an inserted toothpick comes out clean. Allow the cake to cool in the pan for 15 minutes.
  5. To remove the cake from the bundt pan, invert it onto a cake tray. Dust with powdered sugar. Slice and serve.

Serves: 8-12

Enjoyed that recipe? You can check out more pound cake recipes like this simple vegan pound cake. Or you can try this fruitcake variation for this Christmas.